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Effects of cayenne pepper on antioxidant enzyme activity in DSS treated rats fed an atherogenic diet
Author(s) -
Baca Kyrie Lyle,
Plumlee Deva,
Hong Mee Young
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.862.19
Subject(s) - pepper , antioxidant , weanling , lipid profile , food science , medicine , biology , biochemistry , cholesterol
There is a need in nutritional research to discover functional foods that may help to reduce the risk of chronic diseases, such as CVD, the number one cause of morbidity and mortality among all adults in the United States. We have previously shown that a cayenne pepper diet improves the lipid profile in atherogenic diet fed rats. The goal of this study is to determine the underlying mechanism of cayenne pepper on antioxidant enzyme activity in DSS treated rats fed an atherogenic diet. Forty male weanling (21 days old) Sprague‐Dawley rats were divided evenly into four groups (10/group, total N=40) in a 2 (diet) × 2 (treatment) factorial design using an atherogenic diet with or without cayenne pepper (2.9%) for 30 days, and with or without 3% Dextran sodium sulfate (DSS) inflammation inducing agent for 24 hours. Cayenne pepper‐fed rats had significantly increased serum Superoxide dismutase (SOD) (P<0.001), CAT (P=0.034), GST (P<0.001), and GPX (P<0.001) activities. Total antioxidant capacity was greater in cayenne pepper groups (P=0.011). These findings support the use of cayenne pepper in increasing antioxidant enzyme activity to reduce the risk factors of CVD and associated comorbidities. Supported by SDSU UGP and NUTR 302L class.